Coconut Loaf Cake

INGREDIENTS:

• 120g unsalted butter 
• 150g caster sugar
• 3 eggs, large 
• 1 tsp vanilla extract 
• 220g plain flour 
• 1 tsp baking powder 
• pinch of salt 
• 200ml coconut milk, canned 
• 100g desiccated coconut

ICING

• 100g icing sugar
• 1-2 tbsp coconut milk, canned

METHOD:

1. Preheat the oven to 175C. 
2. Line the Denby loaf tin with baking paper.
  3. Whisk together the flour, baking powder and salt, set aside. 
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add vanilla, then add eggs one at the time, mixing after each addition. 
4. Add the flour mixture in 3 additions, alternating with the coconut milk. 
5. Finally, fold in the coconut and pour the mixture into the prepared tin. 
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean. 
7. Let cool down completely before covering with the icing. 
8. To make the icing, combine the icing sugar and coconut milk. Start by adding 1 tbsp of coconut milk and add more if necessary to reach the desired consistency. 
9. Drizzle over the cooled loaf and sprinkle some desiccated coconut on top.